Chocolate Black Bean Blender Muffins

You will taste the chocolate, but not the beans that give these muffins a lot of protein. I used mini semi-sweet chips instead of bittersweet and Truvia Nectar instead of honey.

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Prep Time: 10 minutes

Cook Time: 18-20 minutes

Total Time: 28-30 minutes

Yield: 12

Source: Facebook group

Ingredients:

1 can (16oz) black beans, rinsed and drained

3 eggs

1/2 cup plain Greek yogurt

1/2 cup maple syrup or honey

2 tsp vanilla extract

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 cup old-fashioned rolled oats

1/2 cup bittersweet chocolate chips

Steps:

Preheat the oven to 350 degrees F.

Put all ingedients except for the chocolate chips in a blender. Blend until smooth.

Line muffin tins with paper liners. Fill almost full.

Top with 8-10 mini chocolate chips, or 4-5 regular-sized chips.

Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

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Cool 5 minutes in the muffin tin.

Remove from tins and cool completely on a wire rack.

NOTE: These muffins will not keep well at room temperature because of their moisture content. Freeze and defrost as needed, or put in the refrigerator for up to 2 days. They will keep in the freezer for up to 2 months.